Key Lime Pie for your sweetheart

Frozen Key Lime Pie

Q: I had frozen Key lime pie at a holiday gathering. The hostess said she was sworn to keep the recipe secret. Do you have one? I’d like to make it for Valentine’s Day as my husband loved it.

A: We don’t keep recipes secret at Cook’s Corner! My philosophy is that being asked to share is the highest compliment, and sharing ensures that a recipe will pass from generation to generation.

You may want to use pasteurized eggs for the filling since it is uncooked. If you don’t have a deep-dish pie pan, you can make 2 (8-inch) pies. I use the full 2 teaspoons zest for tartness, but many recipes call for half that much.

Frozen Key Lime Pie

1 (14-ounce) can sweetened condensed milk

6 egg yolks or equivalent egg substitute, divided

1/2 cup Key lime juice

1 to 2 tsp. grated Key lime zest

1 cup vanilla ice cream, softened

1 baked deep-dish 10-inch graham cracker pie crust, cooled

Beat the milk and egg yolks until thoroughly incorporated and thick, about 8 minutes.

With mixer running, drizzle in lime juice and zest. Beat in ice cream.

Spoon into prepared pie crust and place in freezer at least 3 hours, until set.

To serve, top with sweetened whipped cream or make a meringue with the unused egg whites, swirl on top of frozen pie, sealing edges, and bake in a 350-degree oven until tips of meringue start to brown, about 10 minutes. Serve immediately. Makes 8 servings.